Mushroom Stroganoff Recipe

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Mushroom Stroganoff

Club Recipes


This recipe was prepared by Cindy Matel for our October 2013 meeting. This recipe is low carb, gluten free and no sugar.

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coconut oil
1 c
thin sliced onions
2 clove
garlic, minced
4 oz
tomato sauce
1 Tbsp
worchester sauce
1 Tbsp
smoked, sweet paprika
1 large
package crimini (baby bella) mushrooms, sliced
1 large
or 2 small packages sliced shiitake mushrooms (if using whole shiitake, discard stems)
1 c
sour cream
3 Tbsp
prepared mustard (yellow)
1 Tbsp
dijon mustard
1 pkg
shiratake noodles, fettuccine style
salt and pepper to taste

Directions Step-By-Step

Saute onions in coconut oil, add mushrooms, stirring over medium heat until mushrooms release liquid. Add tomato sauce and garlic. Add Worchester sauce, paprika and mustards. Simmer for 5 minutes.
Add sour cream. Season with salt and pepper. Serve over shiratake noodles. If sauce becomes too thick, dilute with a small amount of milk (almond, soy or coconut).
Olive or vegetable oil for coconut oil. Fettuccine pasta for shiratake noodles
Dairy milk for almond, soy or coconut milk.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb